With every whisk of the spoon, I can almost hear the gentle waves lapping against the shores of Thailand. That’s the feeling you’ll get from these Tropical Mango Sticky Rice Cookies, where the delightful pairing of sweet mango and creamy coconut captures the essence of the beloved Thai dessert in cookie form. Not only are these cookies a nostalgic embrace of tropical paradise, but they’re also incredibly easy to make, making them a perfect project for anyone craving a homemade dessert. You’ll love how effortless they come together, allowing you to impress friends and family with minimal fuss. So, are you ready to take your taste buds on a sweet escape?
Why are Mango Sticky Rice Cookies irresistible?
Tropical Delight: These cookies combine luscious mango and creamy coconut, creating a tropical flavor explosion in each bite.
Effortless to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these delightful treats without breaking a sweat.
Crowd-Pleasing Treat: Perfect for gatherings, these cookies are sure to impress with their unique taste that transports everyone to Thailand.
Versatile Enjoyment: Feel free to customize toppings; whether it’s toasted coconut flakes or a drizzle of chocolate, the options are endless!
Quick to Bake: Ready in just 15 minutes, these cookies are a fantastic last-minute dessert option. Serve warm with a cup of tea or as part of an inviting spread like with Sweet Sticky Steak for a complete feast!
Mango Sticky Rice Cookies Ingredients
For the Mango Jam
• Frozen Mangoes (200g) – Provides natural sweetness and tropical flavor for the jam; fresh mangoes can enhance the taste.
• White Sugar (1 tbsp) – Enhances the sweetness of the mango jam; can be substituted with brown sugar for a deeper flavor.
For the Sticky Rice
• Sweet Rice (0.25 cup) – Essential for achieving that signature sticky rice texture; remember to soak it before cooking.
• Coconut Milk (0.33 cup) – Adds creaminess and a rich coconut flavor; you can opt for coconut cream for a bolder taste.
• Sweetened Condensed Milk (3 tbsp) – Contributes extra sweetness; use more coconut milk if you prefer a less sweet option.
For the Cookie Dough
• Unsalted Butter (113g) – A key ingredient for adding flavor and structure to the cookie dough.
• Light Brown Sugar (100g) – Provides moisture and softness, ensuring the cookies are perfectly chewy.
• White Sugar (50g) – Balances the flavors and adds to the overall sweetness of the cookie dough.
• Egg Yolk (1 large) & Thick Egg White – Binds the ingredients together and contributes to the chewy texture.
• Vanilla Extract (0.5 tsp) – Infuses the cookies with a warm, inviting flavor.
• Baking Soda (0.5 tsp) – Acts as a leavening agent, helping the cookies rise to perfection.
• Salt (0.25 tsp) – Enhances flavor and balances the sweetness for a well-rounded taste.
• Reserved Coconut Cream (1 tbsp) – Adds extra moisture and coconut flavor, sourced from cooking the sticky rice.
• All-Purpose Flour (180g) – Provides structure; be gentle when mixing to avoid tough cookies.
Optional Toppings
• Flaky Sea Salt (optional) – A perfect finishing touch for a contrasting flavor; sprinkle it over the cookies after baking.
• Black Sesame Seeds (optional) – Adds a delightful crunch and can be substituted with toasted coconut flakes for an extra coconut boost.
Dive into these Mango Sticky Rice Cookies and discover a delicious twist on a classic dessert!
Step‑by‑Step Instructions for Mango Sticky Rice Cookies
Step 1: Prepare the Mango Jam
In a small pot, combine the frozen mangoes and one tablespoon of white sugar. Heat over medium heat, stirring frequently until the mangoes soften and become mashable, about 5-7 minutes. Once it resembles a jam consistency, remove from heat and let it cool before transferring it to the fridge for at least 30 minutes to set.
Step 2: Cook the Sticky Rice
While the mango jam cools, soak the sweet rice in boiling water for 20 minutes to ensure a soft texture. After soaking, drain the rice and transfer it to a steamer lined with cheesecloth. Steam for about 25 minutes until slightly underdone. After steaming, fold in the heated coconut milk and sweetened condensed milk until each grain is evenly coated, reserving a portion for the cookie dough.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and 50g of white sugar until light and fluffy, about 3-4 minutes. Add the egg yolk, thick egg white, vanilla extract, and the reserved coconut cream, mixing well. Gradually add the baking soda, salt, and all-purpose flour, folding gently until just combined to create the dough for your Mango Sticky Rice Cookies.
Step 4: Chill the Cookie Dough
Cover the cookie dough with plastic wrap and place it in the refrigerator. Chill for at least 30 minutes to firm it up, which helps keep the cookies from spreading too much while baking. This waiting time will enhance the flavors and improve the overall texture, making for delightful, chewy cookies.
Step 5: Assemble and Bake
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Once the dough is chilled, gently fold in the sticky rice and mango jam, creating swirls throughout the dough. Using a cookie scoop, portion the dough onto the prepared baking tray, leaving space between each cookie as they will spread slightly while baking.
Step 6: Bake and Cool
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers appear set but slightly soft. Once baked, let the Mango Sticky Rice Cookies cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely, allowing the texture to finalize perfectly.
Expert Tips for Mango Sticky Rice Cookies
Multitask Wisely: Start by preparing mango jam, sticky rice, and cookie dough at the same time to streamline your baking process.
Avoid Over-Mixing: When adding flour to your cookie dough, mix just until combined. This keeps your Mango Sticky Rice Cookies tender and chewy instead of tough.
Chill the Dough: Don’t skip the chilling step! Refrigerating the dough for at least 30 minutes helps maintain the ideal cookie shape and texture during baking.
Check for Doneness: Keep an eye on your cookies as they bake; they should be golden at the edges but still soft in the center for that perfect chewy bite.
Store Smartly: For fresh taste, enjoy these cookies the same day you bake them. If needed, store in an airtight container in the fridge for up to 3 days and reheat briefly before serving.
Mango Sticky Rice Cookies: Simple Variations
Feel free to make these delightful cookies your own with some fun and delicious tweaks that will tantalize your taste buds!
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Chocolate Drizzle: Melting dark or white chocolate over the cooled cookies adds a delightful contrast to their tropical flavors.
You’ll love the combination of rich chocolate and fresh mango, making these cookies unforgettable. -
Nutty Crunch: Adding chopped nuts, like macadamia or pecans, brings a satisfying crunch to your cookies.
The added texture will delight both your palate and your guests, creating an unforgettable treat. -
Dairy-Free Delight: Swap coconut milk with almond milk and use dairy-free butter for an easy vegan option.
These changes make the cookies just as delicious while accommodating dietary preferences. -
Fruit Fusion: Mix in other tropical fruits like pineapple or passionfruit to boost flavors and create a new fruit cookie experience.
Each bite will be a surprise, embodying the essence of a fruit salad in cookie form. -
Coconut Flakes: Mixing in unsweetened shredded coconut gives an extra layer of texture and amplifies the coconut flavor.
If you enjoy the taste of coconut, this addition will be heaven in your cookies! -
Spice It Up: Add a hint of ginger or cardamom for a warm spice twist that complements the tropical notes beautifully.
These aromatic spices will elevate your cookies into a flavorful journey, making them truly unique. -
Zesty Twist: Incorporating zest from lime or lemon enhances the fruity freshness while adding a touch of vibrant zing.
The citrus complements the mango, creating a bright and refreshing cookie experience. -
Matcha Infusion: For a unique flavor twist, try adding matcha powder to the dough for an earthy dimension.
Paired with mango and coconut, this unexpected combination will surely impress adventurous eaters!
Ready to make your own Mango Sticky Rice Cookies? Don’t forget to pair them with a refreshing drink or a side of Mango Sticky Rice for a delightful tropical-themed dessert experience!
How to Store and Freeze Mango Sticky Rice Cookies
Fridge: Store leftover cookies in an airtight container for up to 3 days to maintain freshness. Reheat in the microwave for 10-15 seconds before enjoying!
Freezer: For longer storage, freeze cookie dough portions in a zip-top bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
Reheating: To enjoy previously baked cookies, simply warm them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5 minutes to restore their chewy texture.
Air-tight Storage: Ensure all cookies are fully cooled before placing them in an airtight container to prevent moisture buildup and maintain their delightful flavor.
What to Serve with Mango Sticky Rice Cookies
Enjoying a batch of these delicious cookies is just the beginning; the right pairings will elevate your tropical treat experience to new heights!
- Coconut Milk Smoothie: Blend coconut milk with fresh mango and a hint of lime for a creamy, refreshing drink that complements the cookies perfectly.
- Thai Iced Tea: This sweetened tea, with its hints of spices, enhances the tropical flavors while providing a creamy contrast.
- Fresh Fruit Salad: Toss together tropical fruits like pineapple and kiwi. The freshness and acidity balance the cookie’s sweetness beautifully.
- Toasted Coconut Flakes: Sprinkle these crispy, nutty morsels on top for an extra layer of texture and an added coconut kick.
- Lime Sorbet: A cool, zesty sorbet provides a lively flavor contrast, refreshing your palate between bites of the cookies.
- Mint Tea: A warm cup of mint tea, either hot or iced, adds a fragrant touch that complements the coconut and mango.
- Pineapple Upside Down Cake: The sweet, caramelized flavor of the cake pairs wonderfully with the chewy cookies for a delightful dessert platter.
- Chocolate Dipping Sauce: Drizzle this luxurious addition for a decadent surprise. The richness of chocolate perfectly balances the fruity cookie flavors.
- Chilled Mango Juice: A refreshing, pure mango juice echoes the flavors in the cookies for a harmonious pairing experience.
These pairings will create a vibrant, flavor-filled table that highlights the tropical essence of your Mango Sticky Rice Cookies!
Make Ahead Options
These Mango Sticky Rice Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the mango jam and sticky rice up to 24 hours in advance. To do this, simply make the mango jam as directed and refrigerate it, and soak and steam the sweet rice, incorporating the coconut milk and condensed milk, then store it in the refrigerator. When you’re ready to bake, simply mix the chilled sticky rice into the cookie dough as specified and follow the baking instructions. This way, you’ll enjoy delicious cookies that are just as fresh and delightful, with minimal effort!
Mango Sticky Rice Cookies Recipe FAQs
How do I choose ripe mangoes for the recipe?
Absolutely! When selecting fresh mangoes for your Mango Sticky Rice Cookies, look for fruit that yields slightly to gentle pressure and has a sweet fragrance. Avoid those with dark spots or blemishes, which may indicate overripeness. If you’re using frozen mangoes, ensure they are bright in color and free from ice crystals, signaling good quality!
What’s the best way to store leftover cookies?
Very! Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, place the container in the refrigerator. To enjoy them warmed up, simply pop them in the microwave for about 10-15 seconds!
Can I freeze the cookie dough, and if so, how?
Absolutely! Freezing cookie dough is a great idea for quick and easy baking later. After preparing the dough, scoop it into individual portions and arrange them on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. Once frozen, transfer the dough portions to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, simply bake from frozen, adding a couple of extra minutes to the baking time!
What should I do if my cookies turn out too tough?
Absolutely, let’s troubleshoot! If your Mango Sticky Rice Cookies come out tough, it’s usually due to over-mixing the dough or not measuring the flour correctly. Make sure when you add the flour, you mix just until combined to keep the cookies tender and chewy. Use the spoon-and-level method to measure flour instead of scooping directly from the bag, which can pack it in and create excess flour.
Can I modify the ingredients to accommodate allergies?
Very! If you need to make these cookies allergy-friendly, consider using a dairy-free butter for the unsalted butter and substitute the sweetened condensed milk with a dairy-free option or coconut milk. For a gluten-free version, replace the all-purpose flour with a gluten-free 1:1 baking blend. Just be mindful that some substitutions may slightly alter the texture, but they are delicious nonetheless!
How can I prevent my cookies from spreading too much?
Very! An effective way to keep your cookies from spreading excessively during baking is to chill the dough for at least 30 minutes before baking. This will firm up the butter and help maintain their shape. Additionally, ensure your baking tray is lined with parchment paper, which helps prevent sticking and maintains a better structure while baking.
Mango Sticky Rice Cookies: A Tropical Treat You’ll Crave
Ingredients
Equipment
Method
- Prepare the Mango Jam: In a pot, combine frozen mangoes and white sugar. Heat over medium until soft, about 5-7 minutes, then cool for 30 minutes.
- Cook the Sticky Rice: Soak sweet rice in boiling water for 20 minutes. Drain and steam for 25 minutes. After steaming, mix in coconut milk and condensed milk.
- Make the Cookie Dough: Cream butter, light brown sugar, and white sugar until fluffy. Add egg yolk, thick egg white, vanilla, and reserved coconut cream. Gradually mix in baking soda, salt, and flour until combined.
- Chill the Cookie Dough: Cover with plastic wrap and chill for at least 30 minutes to prevent spreading during baking.
- Assemble and Bake: Preheat oven to 350°F (175°C). Fold sticky rice and mango jam into chilled dough. Scoop and space dough on a baking tray.
- Bake and Cool: Bake for 13-15 minutes. Let cool on tray for 10 minutes before transferring to a wire rack.